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Milkybar espresso mousse

When we heard that Nescafe Mocha coffee now comes in a Milkybar flavour we were immediately inspired to create this quick dessert. Whiz everything together and serve in clear glasses for effective presentation. It’s a sweet treat no coffee lover will be able to resist!

Allergens: Recipe may contain milk and lactose.

6 Ingredients


  • 125ml (1/2 cup) espresso coffee, hot

  • 2 tsp gelatine powder

  • 4 x 17.5g sachets Nescafe Milkybar White Choc Mocha

  • 55g (1/4 cup, firmly packed) brown sugar

  • 600ml tub thickened cream

  • Chocolate-coffee beans, to serve

2 Method Steps


  • Step 1

    Pour coffee

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    (125ml (1/2 cup) espresso coffee, hot) into a heatproof jug. Sprinkle with the gelatine (2 tsp gelatine powder) and stir until dissolved. Add Nescafé Milkybar (4 x 17.5g sachets Nescafe Milkybar White Choc Mocha) and sugar (55g (1/4 cup, firmly packed) brown sugar) and stir until combined. Set aside for 15 minutes to cool slightly.


  • Step 2

    Use electric beaters to beat cream (600ml tub thickened cream) in a bowl until soft peaks form. Gradually add the espresso mixture, beating constantly, until firm peaks just form (do not over beat). Spoon cream mixture in a piping bag fitted with a 1cm fluted nozzle. Pipe mixture among ten 125ml (1/2 cup) glasses. Top with coffee beans (Chocolate-coffee beans, to serve) to serve (see note).
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Recipe Notes

If you’re making the mousse ahead, store in the fridge up to 1 day ahead. Allow the mousse to stand at room temperature for 30 mins before serving.

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